Mushroom Swiss Patty Melt
Ingredients:
- shallots - 2 cups
- fresh thyme - 1 tsp
- oyster mushrooms - 2 cups
- butter, divided - 3 T
- garlic salt - 1 tsp
- black pepper, divided - 1 tsp
- salt - 1/2 tsp
- lean ground beef - 1 pound
- sliced baby Swiss - 8 slices
- marbled rye bread - 8 slices
- butter - 8 tsp
- grated Parmesan cheese - 1/2 cup
Instructions:
Coat a skillet with cooking spray. Add 1 1/2 T butter to skillet, on medium heat, swirl until melted, add shallots. Sprinkle shallots with thyme, cook, stirring occasionally, until they are a rich, caramel color; about 20 - 25 minutes. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, remove from heat; set aside.
Return skillet to the stove, heat to medium high. Add 1 1/2 T butter, swirl until melted. Add mushrooms, cook, stirring occasionally, until mushrooms are tender and slightly brown. Sprinkle with 1/4 tsp salt and 1/4 teaspoon black pepper; set aside.
Form beef into 4 - 1/2 inch thick patties, sprinkle with garlic salt and 1/2 tsp black pepper. Heat a large skillet, coated with cooking spray over medium-high heat. Cook patties 2 - 3 minutes on each side or until they're still slightly pink in the center and still juicy. Remove from heat; set aside.
Place Parmesan cheese on a plate. Spread 1 tsp butter on one side of eight slices of bread; press into the Parmesan cheese.
Place one slice of bread, cheese side down, in a skillet coated with cooking spray over medium-high. Add 1 slice Swiss cheese on top, sprinkle with shallots and mushrooms, top with a burger, more shallots and mushrooms, another cheese slice, and top with slice of bread cheese side up.
Cook for 3 - 5 minutes or until cheese on the bread is golden brown and the Swiss starts to melt. Carefully flip sandwich over, cook an additional 3 - 5 minutes or until the second side is golden brown and cheese is melted. Repeat with remaining bread, patties, and ingredients.
Cool slightly before slicing; serve with your favorite condiments and side dishes.
